Restaurant La Boulaye 100% home cooking, healthy... and a Globe-Trotter!

Although isolated along the cycle path that runs alongside the River Cher, this friendly family-run establishment has earned itself a fine reputation! Customers don’t hesitate to travel the twenty or so kilometres between the Touraine conurbation and this little haven north of the commune of Athée sur Cher to feast on perfectly cooked fresh produce, with inspiration drawn from the travels of chef Maryline Caron and her husband Stéphane.

A restaurant that surprises and sets itself apart in many ways

Restaurants run by a chef are rare… In this respect, La Boulaye is an exception in Touraine. More surprisingly, Maryline Caron does not have a “classic” background (CAP cuisine, Bac pro, etc.), but entered the Vatel Institute in Paris to study hotel management. Choiseul in Amboise (then haloed with 2 stars, in 1995), reinforced his choice. But in the last century (yes!), a woman in the kitchen was not a matter of course. Unable to find a job that suited her, Maryline finally opted for a position as a trainer in a training centre for young apprentices and adults. At the same time, the Boulaye was a leisure park run by her mother, with a crêperie and activities for children. Her husband Stéphane often worked with her and when Marilyne left teaching, they decided to develop the restaurant, taking advantage of the environment.

La Boulaye website

Around the restaurant la Boulaye Around Athée-sur-Cher

A very pleasant place

The restaurant quickly evolved. And so did the cuisine, with its own influences and in line with the evolution of techniques. For example, when the kitchen was redone, with its wooden structure, the Carons opted for a cold kitchen, without gas rings… And, with their very loyal team, they really saw the difference, particularly in terms of working conditions. Today, La Boulaye is a lovely Touraine building, beautifully restored and fitted out. The decor, created by Maryline Caron herself, is in very good taste, based on mismatched and sometimes misappropriated objects, like this piano whose keyboard has been rearranged as a cutlery tray. In fine weather, you can have lunch or dinner on the terrace, which is also very pleasant. And for everyone’s comfort, the house does not take bookings for tables of more than 6 covers.

Highlights

Reason #1

A kitchen on the move!

Reason #2

A very welcoming environment

Reason #3

Located on the Coeur de France à Vélo itinerary!

Fantasy and discovery

Maryline Caron’s cuisine evolves according to the seasons and supplies, always using the shortest possible routes. What’s more, she claims to be a “vagabond table” and a “healthy, globetrotting” cuisine. Here, everything is homemade, using fresh produce. And for exotic inspiration, you should know that the restaurant closes for more than 3 months in winter. Maryline and Stéphane take the opportunity to recharge their batteries abroad while finding plenty of sources of inspiration, particularly in Thailand and Cambodia, but not only there. The result is a cuisine that is French to the core (try the unmissable T.T.P.C., Tournedos Tiède de Pied de Cochon, a real treat!), but also a cuisine subtly infused with exotic flavours. The plates are well laid out, with subtly thought-out combinations of products. And the cooking is impeccable. Add to that a friendly wine list compiled by Stéphane, and you’re guaranteed a memorable meal. If you’re not sure, order a bottle from your cousin, Franck Breton, a neighbouring winegrower (in Saint-Martin-le-Beau): white, rosé, red or bubbly, all his cuvées are excellent. (3 starters, 3 main courses and 3 desserts – and remember, only fresh and homemade!), but varied enough to delight every taste bud.

A pleasant surprise, the menu starter, main course and dessert is €39.90. It therefore offers a very attractive gastronomic creativity/price ratio. On the à la carte menu, the prices are delightfully simple for guests who are reluctant to order the most expensive dish: all starters are €15 (apart from the famous TTPC at €13), main courses are €23 and desserts are €11. The weekday lunchtime menu is €26 (main course + plate of desserts). If I tell you thatthe service is friendly and efficient, that the staff here feel good and remain loyal to La Boulaye, or that the homemade appetisers are excellent, no doubt you’ll pick up the phone to make a reservation. I invite you to take a look at their website to convince yourself. Finally, note that while the chef rarely leaves the kitchen for the dining room, regular customers don’t hesitate to go into the large, pleasant kitchen to chat with her.

From fork to pen

Gourmet and gourmand, Hubert Giblet works in the Val de Loire Terres de Gastronomie association, which organises the Automnales de la Gastronomie festival, as well as gourmet strolls once a month. As part of the Azay-Chinon Tourist Office, he is also in charge of events initiated as part of the Vignobles & Découvertes label.